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Full Online Book HomeLearning KitchenOutdoor_cooking - Pork - Pork Tenderloin With Costa Rican Coffee Glaze
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Outdoor_cooking - Pork  -  Pork Tenderloin With Costa Rican Coffee Glaze Post by :mike5941 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2637

Click below to download : Outdoor_cooking - Pork - Pork Tenderloin With Costa Rican Coffee Glaze (Format : PDF)

Outdoor_cooking - Pork - Pork Tenderloin With Costa Rican Coffee Glaze

Serving Size : 8 Preparation Time :0:00
Categories : Grilling Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon grated peeled fresh ginger
2 cloves garlic, chopped
1 serrano pepper, chopped
1 1/2 tablespoons molasses
1/2 cup dark rum
4 cups hot brewed coffee
1 tablespoon ground coffee
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons unsweetened cocoa
1 tablespoon butter or stick margarine, softened
1/2 teaspoon salt
2 pounds pork tenderloin


Heat oil in a large skillet over medium-high heat. Add onion; saute 5 minutes. Add ginger, garlic, and serrano; saute 2 minutes. Stir in molasses. Remove from heat; carefully stir in rum. Cook mixture 2 minutes. Stir in brewed coffee, ground coffee, cinnamon, and cocoa. Bring to a boil; cook stirring until reduced to 1 1/2 cups (about 20 minutes). Remove from heat; cool. Place mixture in a blender; process until smooth. Stir in butter and salt.

Trim fat from pork. Cut pork lengthwise into 8 1/2 -inch-wide-strips. Thread pork onto 8 (10-inch) skewers.

Prepare grill.

Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, turning and basting frequently with coffee mixture.

Serving size: 1 kebab....197 cal, 7.6 g fat, 26.2 g pro, 4.5 g carb, 87 mh chol, 226 mg sod.

Serving Ideas : Serve with Grilled Sweet Potatoes with Orange-Chipotle Glaze.

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